Cake Sandwich Bread
Overview
Don’t be scared when you see the process diagram at first. It’s actually quite simple. Most of them describe how to make cocoa chiffon cake slices. If you have ready-made cake slices (any other flavor will do), you can cut them into appropriate sizes and use them directly. To put it bluntly, it’s a process diagram for making a cake and bread. This is a very delicious bread, suitable for all ages. The soft bread is wrapped with sweet cake, and there are children’s favorite soufflé particles on the bread. It is crunchy and sweet, and with its beautiful appearance, it can be said to be a multi-layered enjoyment! The bread ingredients are for one recipe. You can make three loaves after slicing the cake, and you can eat the remaining cake slices directly. You can also double the bread ingredients so that there is no leftover cake.
Tags
Ingredients
Steps
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Put all the ingredients in the main ingredients into the bread machine barrel in order, start kneading the dough, and knead for about 30 minutes until the dough is complete. (You can knead out the glove film at this time)
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Then round it up and put it in a bread machine to ferment.
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While waiting for fermentation, start making cake slices. Add 10g powdered sugar to 40g water and stir with a manual egg beater until the sugar melts.
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Add 40g more corn oil.
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Stir until the water and oil are completely combined and form a rice paste.
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Sift in the sifted cocoa powder and cake flour.
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Use a hand mixer to mix the flour, water and oil until the flour is completely moistened. Do not over mix.
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Add the egg yolks again.
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Stir until completely combined and set aside.
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Use an electric egg beater to add 30 grams of sugar to the egg whites in three batches and beat until wet peaks form. As shown in the picture, a small curved hook will do.
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Take one-third of the meringue, add it to the cocoa egg yolk paste, and mix evenly.
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Then pour it all back into the meringue.
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Continue to stir evenly.
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Pour the cake batter from a high position into a large baking pan lined with foil. Drop the mold twice to release big bubbles. Place in the preheated oven, heat up and down to 120 degrees, and bake for about 25 minutes. Please adjust the temperature and time according to the temperament of your oven. It's ok if the cake body doesn't feel fluid when pressed with your hands, and the skin doesn't stick to your hands.
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Immediately after baking, take out the oven, place on the baking grid, tear off the oil paper, and let cool.
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By this time the dough has risen to double in size.
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Deflate the fermented dough. Then cover with plastic wrap and let rest for 20 minutes.
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Use a rolling pin to roll it into a 28*28cm square.
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Divide the baked and cooled cake into 3 parts (each part is about 27*8cm), place one part in the middle of the cake, then use a knife to cut 9 knives on both sides, and divide it evenly into 10 equal parts.
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From top to bottom, alternately press and braid one strip from left to right, and then place it in a warm place to ferment.
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During fermentation, make crispy grains, 15 grams of powdered sugar, 25 grams of low-gluten flour, 3 grams of milk powder, and 20 grams of unsalted butter. After the butter softens at room temperature, add all the ingredients and gently rub it into small pieces with your hands.
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Bread that has been fermented until doubled in size.
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Brush the fermented bread evenly with 2 layers of egg wash, then use a spoon to put strawberry jam on it, sprinkle with soufflé chips, put it in a preheated oven at 180 degrees, and bake for about 25 minutes. You can see the color on the surface. After baking, put it on the grill to cool, and then cut it with a serrated knife when eating.
